Chicken, egg and lemon soup

AT A GLANCE

  • Serves 4 people

  • 1 chicken (about 1.8kg)
  • 2 each onions, carrots and celery stalks, coarsely chopped
  • 1 garlic head, halved horizontally
  • 3 thyme sprigs
  • 2 fresh bay leaves
  • 6 black peppercorns
  • 200 gm sour trahanas (see note)
  • 3 eggs
  • Juice of 1 lemon, or to taste
  • To serve: dried mint and diced haloumi
01   Rinse chicken inside and out under cold running water, then place in a stockpot with onion, carrot, celery, garlic, thyme, bay leaves, peppercorns and 2.5 litres cold water. Bring to the simmer over medium-high heat, reduce heat to medium and simmer, skimming occasionally, until well flavoured (1½-2 hours).
02   Meanwhile, soak trahanas in plenty of cold water until softened (1-1½ hours).
03   Remove chicken from stock and set aside to cool. Strain stock through a fine sieve, skim fat from surface, transfer 1.5 litres to a clean saucepan, then bring to the boil over high heat. Add trahanas and 2 tsp salt, stirring continuously to prevent sticking, then reduce heat to low-medium and stir occasionally until thick (30-45 minutes).
04   Meanwhile, when chicken is cool enough to handle, coarsely shred (discard skin, bones and sinew) and refrigerate until required.
05   Whisk egg and lemon juice in a bowl, then, whisking continuously, add to soup and stir until thickened (2-3 minutes; do not boil). Add chicken, stir to warm through and serve hot scattered with dried mint and haloumi.

Note Sour trahanas is available from Greek delicatessens.

Topics:

EGGS, GARLIC, ENTREE, THYME, CARROTS, GREEK, CHICKEN, SOUP, CELERY, LEMONS, SPRING, ONIONS

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES

FEATURED IN

Oct 2011

Oct 2011

View Full Site